Cinnamon-Black Pepper Strawberry Sauce

• 1/4 cup plus 2 tablespoons sugar
• 3 tablespoons water
• 1 cinnamon stick
• 5 black peppercorns, lightly crushed
• 2 whole cloves
• 1 1/2 cups dry red wine
• 1 pint strawberries, hulled and thinly sliced (2 cups)

1. In a medium saucepan, combine the sugar, water, cinnamon stick, peppercorns and cloves and bring to a boil, stirring just until the sugar is dissolved.
2. Cook over moderately high heat, without stirring, until the liquid begins to turn brown at the edge, about 3 minutes.
3. Cook, swirling the pan, until a medium amber-caramel forms, 2 to 3 minutes longer.
4. Off the heat, carefully stir in the wine.
5. Cook over moderately high heat, stirring occasionally, until the caramel is dissolved and the sauce is reduced to 1 cup, about 8 minutes.
6. Strain the sauce through a fine sieve into a medium skillet.
7. Cook over moderately high heat until slightly syrupy and reduced to 1/2 cup, about 5 minutes.
8. Add the strawberries and cook, stirring occasionally, until just softened and syrupy, about 5 minutes.
9. Serve the sauce warm or at room temperature.

sugar, water, cinnamon, black, cloves, red wine, strawberries

Taken from www.foodandwine.com/recipes/cinnamon-black-pepper-strawberry-sauce (may not work)